Ingredients

  • 150 g risotto rice
  • 80 g finely diced potato
  • 600 ml warm stock
  • 40 g butter
  • 30 g aged cheese
  • 10 g Black Autumn / Burgundy Truffle - Tuber uncinatum when available

Method

  1. Toast rice gently with butter.
  2. Add potato and warm stock gradually.
  3. Cook until creamy, then finish off heat with butter and cheese.
  4. Shave Burgundy truffle over the finished risotto.
Current status

Tuber uncinatum is out of stock. Use this article for seasonal planning and switch to Tuber aestivum when the current lot is Black Summer Truffle.